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Dirt Cake (V/GF)

When you put a Bunny spin on the classic dirt cake, you get a vegan, gluten-free dessert that starts with a Chocolate Cookie Crust, Aquafaba-based Chocolate Mousse and sweet, cool and creamy Cool Whip!

Course Dessert
Cuisine American
Prep Time 2 hours 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings 8
Author Bunny

Ingredients

Cookie Crust

  • 1/4 cup coconut oil
  • 1/2 cup beet sugar
  • 2 tbsp unsweetened non dairy milk (I use almond milk)
  • 1/2 tbsp vanilla extract
  • 1/2 cup gluten free all purpose flour
  • 1/2 cup almond flour
  • 2 1/2 tbsp unsweetened cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Chocolate Mousse

  • Aquafaba (liquid) from 2 15 oz can of unsalted chickpeas
  • 1 tsp cream of tartar
  • 2 cups dark chocolate chips
  • 1 1/2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • Cool whip for topping (I use the So Delicious brand)

Instructions

  1. Start by making the cookie crust. In a bowl, mix both flours, cocoa powder, baking soda, baking powder and salt.

  2. In a separate bowl, thoroughly mix the coconut oil and sugar together, then add the non diary milk and vanilla.

  3. Combine the wet and dry ingredients.

  4. Let mixture chill covered in the refrigerator for 20 minutes. 

  5. Preheat oven to 350 degrees F and lightly grease and 10” round spring-form pan.

  6. After 20 minutes in the refrigerator, pour the batter into the prepared pan. With a rubber spatula, spread the batter to form an even layer.

  7. Bake for 12 minutes.

  8. In the meantime, make the mousse. Add the aquafaba and the cream of tartar to a large mixing bowl and beat with an electric stand mixer on its highest setting until it forms a peak, about 10-15 minutes.

  9. While the aquafaba is mixing, melt the dark chocolate in a large bowl over a small pot of boiling water over medium heat. Stir occasionally to avoid burning. Remove chocolate from heat and add maple syrup and vanilla. Stir to combine and set aside to cool.

  10. Once the aquafaba has formed a peak and the chocolate has cooled slightly, add the chocolate mixture to the aquafaba mixture and beat until just combined.

  11. Pour mousse over the cookie layer and spread to form an even layer. Cover and set in the refrigerator and let chill for at least two hours so it can set.

  12. Once the mousse has firmed up, spread a layer of whipped cream or cool whip on top. 

  13. Slice, serve and enjoy! Store leftovers covered in the refrigerator for up to a week.

Recipe Notes

Notes: If you want to garnish the cake with cookies, you can set aside some of the cookie batter and bake separately as cookies. Roll dough in teaspoon sized balls and bake for 5 minutes. Set aside to  cool completely before using for garnishing.